More than one hundred delectable recipes highlight the area’s celebrated farms and fisheries to incorporate distinct flavors throughout the year. For fall and winter, there are hearty dishes, such as Maple-Brined Pork Rack with Apple and Leeks and Creamy Oyster Stew with Fennel. Dayboat Cod with Green Garlic Puree perfectly captures springtime, while summer brings the arrival of Sweet Corn, Bacon, and Crab Chowder and Hand-Dug Steamers with Bay Leaf and Thyme.
Artful photographs illustrate thoughtful presentations for serving such satisfying food. There is a prep section demonstrating how to cook and eat a lobster, shuck oysters, and cure bacon. A New England farmer, fishermen, and an artisanal beer brewer are profiled to capture the new revolutionary spirit.